- 3 free-range eggs, separated
- 1 tsp lemon juice
- 1 tsp cornflour
- 200ml/7fl oz whole milk
- 1 tsp wholegrain mustard
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 150g/5½oz spinach
- ½ beef tomato, seeds removed, chopped
- 100g/3½oz mozzarella cheese, sliced
- 1 tbsp olive oil
- ¼ onion, finely chopped
- ½ beef tomato, seeds removed, chopped
- ½ tsp dried chilli flakes
- 200ml/7fl oz red wine
- 1 tbsp caster sugar
- 35g/1¼oz butter
- 2 tbsp chopped fresh mint
- small handful spinach leaves, to serve
- Preheat the oven to 180C/350F/Gas 4.
- For the roulade, whisk the egg whites and lemon juice in a large clean bowl until stiff peaks form when the whisk is removed.
- In a separate bowl, mix together the cornflour, milk, mustard, salt and freshly ground black pepper and egg yolks until well combined. Fold this mixture carefully into the whisked egg whites.
- Line a baking tray with silicone paper and pour the mixture onto the tray, spreading it into the corners. Transfer to the oven to cook until set and golden-brown, about 5-8 minutes.
- Heat the olive oil in a pan and cook the spinach for a minute or two, stirring until wilted. Stir in the chopped tomato and the mozzarella.
- Remove the roulade from the oven and spread over the wilted spinach, tomato and mozzarella. Using the silicone paper to help, roll up the roulade into a log.
- For the spicy tomato sauce, heat the oil in a saucepan and fry the onion until translucent, about 4-5 minutes.
- Add the tomato, chilli flakes, red wine and sugar and simmer the sauce for five minutes until slightly reduced. Stir in the butter and the chopped fresh mint.
- To serve, slice the roulade and arrange on two serving plates. Garnish with the spinach leaves and pour over the spicy tomato sauce.